Cook at home poppadoms 
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It blew my mind a bit when one of my uni flatmates, a student from Bangalore, showed me that you can cook poppadoms in the microwave. My poppadom and mango chutney consumption increased significantly.Cook at home poppadoms
I was unaware of this also! I feel this weekend may be one well spent 
I’m so happy to have helped you in your poppadom journey 
The downside of leftovers-surprise when you end up with something really nice that you'll probably never get again! (in this case some mince that needed using, half a jar of posh pasta sauce, the saved red pepper gravy from a roast and whatever herbs and seasonings were to hand)
Did bbq pork and beans yesterday in the slow cooker -
4 shoulder chops,- 6.50 for 10 on offer in sainsbo
around 150g dried black beans, 1.90 for 500g
1 level tsp all purpose seasoning,
1/2 tsp each of cumin and chilli powder (for background flavour rather than actual chilli con carne)
Maybe a litre of water or 1.5 I'm crap at volumes and just eyeball it!
When cooked add blob of bbq sauce (I used a leftover dip pot) tbsp tomato paste and 1/2 tbsp gravy granules and transfer to the hob to simmer and thicken.
(- I find that tomato often interferes with starch cooking esp rice so always add it later)
You could add some veg eg finely diced carrot, shredded greens and dry-fried onion but I had none in due to being unable to get to supermarket this weekend.
Served with plain buttered rice. Cost around £4 for 5-6 portions.
4 shoulder chops,- 6.50 for 10 on offer in sainsbo
around 150g dried black beans, 1.90 for 500g
1 level tsp all purpose seasoning,
1/2 tsp each of cumin and chilli powder (for background flavour rather than actual chilli con carne)
Maybe a litre of water or 1.5 I'm crap at volumes and just eyeball it!
When cooked add blob of bbq sauce (I used a leftover dip pot) tbsp tomato paste and 1/2 tbsp gravy granules and transfer to the hob to simmer and thicken.
(- I find that tomato often interferes with starch cooking esp rice so always add it later)
You could add some veg eg finely diced carrot, shredded greens and dry-fried onion but I had none in due to being unable to get to supermarket this weekend.
Served with plain buttered rice. Cost around £4 for 5-6 portions.
Made this last night, AKA, "what can I do with this pack of mince that isn't yet another version of chilli con carne?"
Changes:
* made it in the Instant Pot so used half the liquid and cooked on high pressure for 10 minutes (in hindsight, this was too long for the size I'd cut my potatoes).
* stirred in 250g of frozen peas after the cooking was finished.
Indian beef keema with carrots & potatoes
Keema is a traditional Asian dish made with mince - flavour it with spicy curry powder and pack in some carrots and potatoes for extra texture
www.bbcgoodfood.com
Changes:
* made it in the Instant Pot so used half the liquid and cooked on high pressure for 10 minutes (in hindsight, this was too long for the size I'd cut my potatoes).
* stirred in 250g of frozen peas after the cooking was finished.
Keema is one of my favourite ways to eat mince and it makes cracking toasted sandwiches with leftovers.Made this last night, AKA, "what can I do with this pack of mince that isn't yet another version of chilli con carne?"
Indian beef keema with carrots & potatoes
Keema is a traditional Asian dish made with mince - flavour it with spicy curry powder and pack in some carrots and potatoes for extra texturewww.bbcgoodfood.com
Changes:
* made it in the Instant Pot so used half the liquid and cooked on high pressure for 10 minutes (in hindsight, this was too long for the size I'd cut my potatoes).
* stirred in 250g of frozen peas after the cooking was finished.
I recently discovered a quick, easy and cheap dessert that takes 10 minutes to make and can be made fancier by adding toppings or flavouring, it's a traditional Sicilian recipe but I only found out about it recently. It's called biancomangiare (literally means white foodstuff lol).
You make a sort of bechamel out of milk or almond milk, sugar and cornstarch (you can also use flour). You can add vanilla, cinnamon, lemon peel, etc.
Once it's thickened you transfer it into bowls or silicon moulds and let it cool overnight in the fridge. You can serve it with fudge, crushed almonds or pistachios, fruit, molten chocolate, or just eat it as is.
It's super simple, cheap and refreshing, and will hit the spot when you're craving a dessert.
You make a sort of bechamel out of milk or almond milk, sugar and cornstarch (you can also use flour). You can add vanilla, cinnamon, lemon peel, etc.
Once it's thickened you transfer it into bowls or silicon moulds and let it cool overnight in the fridge. You can serve it with fudge, crushed almonds or pistachios, fruit, molten chocolate, or just eat it as is.
It's super simple, cheap and refreshing, and will hit the spot when you're craving a dessert.
I went to a supermarket that participates in foodsharing. You get food the supermarket would throw away because it's out of date or just not pretty enough or some pieces of fruit / veg in the whole pack are mouldy but the rest is fine, and now I'm actually drowning in fruit! I don't want to cook it all down to jam, any other suggestions? I have grapes, nectarines, peaches and cherries, all of them very ripe and juicy so they need to go fast. I froze all the bananas but my freezer is full!
(I also got 2kg of tomatoes which are roasting in the oven for tomato sauce right now. Nom
).
(I also got 2kg of tomatoes which are roasting in the oven for tomato sauce right now. Nom
).Smoothies? Blend up and decant into a couple of bottle for the fridge.I went to a supermarket that participates in foodsharing. You get food the supermarket would throw away because it's out of date or just not pretty enough or some pieces of fruit / veg in the whole pack are mouldy but the rest is fine, and now I'm actually drowning in fruit! I don't want to cook it all down to jam, any other suggestions? I have grapes, nectarines, peaches and cherries, all of them very ripe and juicy so they need to go fast. I froze all the bananas but my freezer is full!
(I also got 2kg of tomatoes which are roasting in the oven for tomato sauce right now. Nom
Can also make fruit leather if you have the oven on low for a few hours.
Bung them in the oven or heavy based pot on the cooker and stew them down for compote type thing -lovely with Yoghurt topped with nuts and honey or use for a crumble/pie fillingI went to a supermarket that participates in foodsharing. You get food the supermarket would throw away because it's out of date or just not pretty enough or some pieces of fruit / veg in the whole pack are mouldy but the rest is fine, and now I'm actually drowning in fruit! I don't want to cook it all down to jam, any other suggestions? I have grapes, nectarines, peaches and cherries, all of them very ripe and juicy so they need to go fast. I froze all the bananas but my freezer is full!
(I also got 2kg of tomatoes which are roasting in the oven for tomato sauce right now. Nom
Since it's soup season, here's my curried lentil and lime soup
1 tablespoon hot curry paste
1 onion, finely chopped
2 garlic cloves, finely chopped
2 sticks celery, finely chopped
2 carrots, finely chopped
4 cm piece fresh gingerroot, peeled and finely chopped
1 teaspoon cumin seed
200 g red lentils
1 1⁄2 liters chicken stock or 1 1/2 liters vegetable stock
50 g small sultanas
1 lime, juice and zest of
salt and pepper
150 g plain large-free yogurt
2 tablespoons chopped of fresh mint
4 naan bread (or chapattis, to serve) (optional)
Place the curry paste, onion, garlic, celery, carrots, ginger and cumin seeds in a large pan and cook gently together for 3 minutes.
Add the lentils and stock, bring to the boil and simmer gently for 20 minutes.
Add the sultanas and cook for a further 10 minutes.
Add the lime zest and juice, plus salt and pepper to taste (salt depends on the saltiness of the stock, I find).
Ladle into bowls and top each serving with a large spoonful of yogurt (don't mix the yogurt) and a sprinkling of mint.
Serve with warm chapatis or naan.
Excellent to make in bulk and take to work for lunches.
1 tablespoon hot curry paste
1 onion, finely chopped
2 garlic cloves, finely chopped
2 sticks celery, finely chopped
2 carrots, finely chopped
4 cm piece fresh gingerroot, peeled and finely chopped
1 teaspoon cumin seed
200 g red lentils
1 1⁄2 liters chicken stock or 1 1/2 liters vegetable stock
50 g small sultanas
1 lime, juice and zest of
salt and pepper
150 g plain large-free yogurt
2 tablespoons chopped of fresh mint
4 naan bread (or chapattis, to serve) (optional)
Place the curry paste, onion, garlic, celery, carrots, ginger and cumin seeds in a large pan and cook gently together for 3 minutes.
Add the lentils and stock, bring to the boil and simmer gently for 20 minutes.
Add the sultanas and cook for a further 10 minutes.
Add the lime zest and juice, plus salt and pepper to taste (salt depends on the saltiness of the stock, I find).
Ladle into bowls and top each serving with a large spoonful of yogurt (don't mix the yogurt) and a sprinkling of mint.
Serve with warm chapatis or naan.
Excellent to make in bulk and take to work for lunches.
I opened this thread wondering if there were any lentil recipes and as if by magic! This sounds delicious, thank you.
This might be obvious, but I've started stewing fruit that is either past it's best or not very nice, and having it on porridge, yoghurt, with ice cream etc.
Apples are best suited for it, just peel (or not if you don't mind little squares of skin, tougher skinned apples are probably best peeled though), core, chop quite small, chuck in a pan with a bit of lemon juice and as much/little sugar as you like, bring to the boil then simmer until it's the texture of the contents of an apple pie. Sometimes I give it a mash with the masher to help it along.
I had some horrible, inedible, mealy dry nectaries and I chucked in with a few bashed apples tonight and it was delicious. Lovely with cinnamon too.
Apples are best suited for it, just peel (or not if you don't mind little squares of skin, tougher skinned apples are probably best peeled though), core, chop quite small, chuck in a pan with a bit of lemon juice and as much/little sugar as you like, bring to the boil then simmer until it's the texture of the contents of an apple pie. Sometimes I give it a mash with the masher to help it along.
I had some horrible, inedible, mealy dry nectaries and I chucked in with a few bashed apples tonight and it was delicious. Lovely with cinnamon too.
made this tonight, it was really nice.
Didn't bother with the polenta, and there is an error on the recipe where spinach is mentioned in the method but skipped from the ingredients. I had half a bag of spring greens so I sliced those, tipped a kettle-full of boiling water over them in a colander and then put them into the stew.
Didn't bother with the polenta, and there is an error on the recipe where spinach is mentioned in the method but skipped from the ingredients. I had half a bag of spring greens so I sliced those, tipped a kettle-full of boiling water over them in a colander and then put them into the stew.
Over on main amysheppardfood’s insta was giving eye twitch by stuffing stuffing mix into tacos. I mentioned how I’ve just made her cheesy lentil bake and it was delicious. Lots of vids out there. Recipe:
“Cheesy lentil bake
2 carrots, peeled and coarsely grated
1 onion finely chopped
200g dried red lentils
600ml vegetable stock
100g grated cheddar cheese (plus extra for the topping)
2 slices of bread roughly grated into breadcrumbs
Salt and pepper
Heat a drizzle of oil in a large non-stick saucepan
Add the carrot, and onion. Stir and fry on a medium heat for 5 minutes.
Stir in the red lentils, before adding a little boiling stock. Bring to the boil.
Keep adding the stock a little at a time.
Only add more when the stock has been absorbed. Stir reguarly so it doesn't stick.
It should take around 15 -20 minutes for the lentils to be cooked and the stock absorbed.
Heat the oven to 180C
Add the 100g grated cheese and breadcrumbs. Season with salt and pepper and stir until the cheese has melted and the breadcrumbs have disappeared
Line an oven proof dish with greaseproof paper.
Place the mixture in the dish and gently press it down
Sprinkle grated cheese over the top
Bake in the oven for 30 minutes
Leave to cool and firm up a little before lifting the the baking paper out of the dish and cutting into slices.”
I used chicken stock as I had some in the fridge. Also, I adjusted temp and time and went rogue with a greaseproof-lined air fryer drawer (kept the trivet in). Worked really well. Leftovers are great, even in a bap.
“Cheesy lentil bake
2 carrots, peeled and coarsely grated
1 onion finely chopped
200g dried red lentils
600ml vegetable stock
100g grated cheddar cheese (plus extra for the topping)
2 slices of bread roughly grated into breadcrumbs
Salt and pepper
Heat a drizzle of oil in a large non-stick saucepan
Add the carrot, and onion. Stir and fry on a medium heat for 5 minutes.
Stir in the red lentils, before adding a little boiling stock. Bring to the boil.
Keep adding the stock a little at a time.
Only add more when the stock has been absorbed. Stir reguarly so it doesn't stick.
It should take around 15 -20 minutes for the lentils to be cooked and the stock absorbed.
Heat the oven to 180C
Add the 100g grated cheese and breadcrumbs. Season with salt and pepper and stir until the cheese has melted and the breadcrumbs have disappeared
Line an oven proof dish with greaseproof paper.
Place the mixture in the dish and gently press it down
Sprinkle grated cheese over the top
Bake in the oven for 30 minutes
Leave to cool and firm up a little before lifting the the baking paper out of the dish and cutting into slices.”
I used chicken stock as I had some in the fridge. Also, I adjusted temp and time and went rogue with a greaseproof-lined air fryer drawer (kept the trivet in). Worked really well. Leftovers are great, even in a bap.